Cooking For The Crew Recipes

These recipes are courtesy of members of U.S. Custom Harvesters Inc., interviewed for a story on what and how they cook for harvesting crews, to appear in the April custom-harvesting-focus issue of Hay & Forage Grower.

One cook had provided full-course meals for her hungry harvesters. Others provide lunch meals of sandwiches of differing types. A few cooks even keep track of their crews' likes and dislikes so picky eaters are fed well. Grilling is a popular method of feeding large numbers of workers, too.

The meals centering around the following three recipes are sure to stick to your crew's ribs while take little time to prepare.

Brown ground beef. Mix in Ragu sauce. Layer in large Crockpot in this order: 1/2 beef mix, 1/2 cottage cheese, 1/3 of mozzarella, 1/2 noodles. Repeat. Over second layer of noodles, layer remainder of mozzarella and Parmesan cheese as desired. Cook on high for 4 hours or low for 6 hours. Serves 8.